Two Good Italian Wines

Two Good Italian Wines

When you're looking to serve wine at a large dinner or party, or just to have on hand for yourself, try these two friendly Italians.

I hesitate to use the word "cheap" when describing these wine. They are friendly to your budget and friendly to drink. From the Citra winery there are good choices available for cooking and drinking.

Montepulciano d'Abruzzo
It is a deep ruby color, offering a promise of substance. Wild berries and pleasant smoky aromas greet you. It is dry, with a smooth feel, and flavors of good, crisp fruit, with an earthy undertone. It is of medium body with a medium finish. Great for pairing with sharp cheeses, or drinking with burgers, steaks, etc.

Trebbiano d'Abruzzo
A fresh clean wine. You can serve it with seafood, pasta, cheese, salads, or just sip it alone. You will find a light straw color and a pleasant nose. It is dry with a medium body and medium finish. Pull it out to make risotto and serve the rest with the dish. Trabbiano makes a refreshing change from many of the white wines on the market.

Citra wines are made in the Abruzzi region of Italy. They are available in most stores for an economical price of $7 per 1.5 liter bottle.

Paula Laurita
Wine Host

Bella Italian Wine Recommends

Spiegelau Authentis Collection Burgundy Wine Glasses, Set of 6
For those who prefer a more rounded shape to their red wine glasses. While made specifically for the characteristics of Burgundy, they will present the Montepulciano well. This large size will allow you to experience the different levels of aromas of red wines. The glasses are machine-blown of 5 percent lead crystal, providing excellent transparency and brilliance for showcasing color and clarity.

Add to Google
Add to My Yahoo!

You Should Also Read:
Italian Wines
Champagne Asparagus Risotto Recipe
Chicken Cooked in Wine Recipe

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.